Brown Rice with Andouille Corn and Red Peppers
Elevate your weeknight dinner with this hearty and flavorful Brown Rice with Andouille Corn and Red Peppers. This vibrant dish combines nutty, tender brown rice with the smoky kick of browned andouille sausage, sweet bursts of corn, and the crisp freshness of red bell peppers. A fragrant blend of smoked paprika, cumin, and garlic ties the ingredients together, creating a deeply satisfying one-skillet meal. Perfect for meal prep or a wholesome family dinner, this recipe is packed with protein, fiber, and bold Cajun-inspired flavors. Garnish with fresh parsley or cilantro for a bright finish, and enjoy a dish that’s as nutritious as it is delicious!
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Recipe Information
Ingredients
- 1 cup brown rice
- 2 cups water
- 2 links andouille sausage
- 1 medium red bell pepper
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 small yellow onion
- 2 cloves garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 0.5 teaspoon cumin
- 0.25 teaspoon ground black pepper
- 0.5 teaspoon salt
- 2 tablespoons optional chopped parsley or cilantro
Instructions
Rinse the brown rice under cold water. In a medium saucepan, combine the rice and 2 cups of water. Bring to a boil, cover, and reduce the heat to low. Simmer for 35-40 minutes until tender. Remove from heat and let it rest, covered, for 5 minutes. Fluff with a fork before using.
While the rice cooks, prepare the other ingredients. Dice the andouille sausage into bite-sized pieces. Chop the red bell pepper and small onion into small cubes. Mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced andouille sausage to the pan and cook for 5-7 minutes, stirring occasionally, until browned and slightly crispy. Remove the sausage from the skillet and set aside.
In the same skillet, add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
Add the chopped red bell pepper and corn kernels to the skillet with the onions. Stir well and cook for 5-7 minutes until the vegetables are tender. If using frozen corn, ensure it is fully thawed and warmed through.
Sprinkle the smoked paprika, cumin, salt, and ground black pepper over the vegetable mixture. Stir to incorporate the spices evenly.
Return the cooked andouille sausage to the skillet and stir to combine. Add the cooked brown rice to the skillet and mix all components together. Cook for 2-3 more minutes to warm everything through and allow the flavors to meld.
Taste and adjust seasonings as needed. Optionally, garnish with chopped parsley or cilantro for a fresh finish. Serve warm and enjoy!
Nutrition Facts
Calories |
1262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.1 g | 101% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 2994 mg | 130% | |
| Total Carbohydrate | 107.2 g | 39% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 20.8 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 142 mg | 11% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1447 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
